Can I use rotisserie chicken instead of raw chicken breast?

Absolutely, this is a fantastic shortcut! Just shred the rotisserie chicken, heat with salsa, chipotles, and water until it’s warmed through and infused with flavor. Perfect for busy nights!

How spicy is this dish?

It packs a gentle heat thanks to the chipotle peppers, but you control the spice by using half the can or removing the pepper seeds. Pair with extra crema for a cooling touch if you’re spice-shy.

Can I swap the pitas for something else?

Definitely. These bold flavors work in tortillas, as lettuce wraps, over rice, or even as a loaded baked potato topping. Follow your cravings!

Is this a good meal prep recipe?

It’s one of the best! The chicken holds up perfectly for days, and you can portion out the filling and assemble fresh pitas or bowls as needed for speedy lunches or dinners.

Chicken Adobo Pitas with Chili Lime Crema Recipe

Description

Chicken Adobo Pitas with Chili Lime Crema is a flavorful, high-protein meal featuring shredded chipotle chicken stuffed into warm pitas and topped with a zesty, creamy chili lime crema. Quick and easy to prepare, these pitas make a satisfying lunch or dinner, ideal for meal prep and versatile enough to serve with rice, lettuce wraps, or even nachos.

Ingredients

Units Scale

For the Chicken

1.5 lbs chicken breast
1 can (7 oz) chipotle peppers in adobo sauce (use half for less heat)
7 oz water
220 g (~1/2 container) salsa
Salt and pepper to taste
Cooking spray

For the Chili Lime Crema

15 g light sour cream
3 g lime juice
Lime zest (to taste)
1/4 tsp chili powder

For Assembly

Joseph’s Bakery Pitas
Green leaf lettuce
Fresh cilantro (for garnish, optional)

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Instructions

Sear the Chicken: Spray a pan with cooking spray and place over medium heat. Season the chicken breasts with salt and pepper, then sear in the hot pan until browned on all sides.
Add Sauce Ingredients: Pour in the chipotle peppers in adobo sauce, water, and salsa. Stir everything together and bring to a bubbly simmer over medium heat. Cover the pan with a lid.
Cook the Chicken: Allow the chicken to cook covered for 10 minutes. Flip the chicken breasts, cover again, and cook for an additional 10 minutes, until the chicken is cooked through and tender.
Shred and Mix: Remove the chicken and shred it with two forks. Return the shredded chicken to the pan. Chop the chipotle peppers (you can do this directly in the pan with a meat masher or spoon). Stir the mixture well, and let it simmer a few more minutes so the chicken absorbs the flavorful juices.
Prepare the Chili Lime Crema: In a bowl, mix together the light sour cream, lime juice, lime zest, and chili powder until smooth and evenly combined. Place in the fridge to chill until serving time.
Assemble the Pitas: Warm the pitas in the microwave for about 10 seconds to soften them. Add fresh green leaf lettuce to each pita, then divide one serving of the chicken adobo mixture between two pitas. Top with a dollop of chili lime crema and scatter fresh cilantro on top, if desired. Enjoy immediately!

Notes

You can use leftover chicken or rotisserie chicken for even quicker preparation.
Chicken adobo mixture pairs well with pitas, lettuce wraps, rice, on nachos, or buns for variety.
This dish reheats well in the microwave, making it perfect for meal prep.
Adjust the amount of chipotle peppers for your desired heat level (use half for less spice).

Nutrition

Serving Size: 2 pitas
Calories: 324
Sugar: 3g
Sodium: 700mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 49g
Cholesterol: 80mg